Thanks to the sour cream recipe, I created this recipe: I got a nice amount of almond pulp that looked like feta cheese. I just had to add oil, lemon juice, salt, and garlic powder, shape it into a square, place it in the fridge for an hour to set, and finally sear it on a griddle pan.
The recipe below also includes instructions for making the Feta Cheese from Scratch.
A great way to serve the feta cheese is to crumble it on a Waldorf pears salad.
Serve with bread or baguette, and you have a light, tasty and nutritious meal ❣️
Thanks to the sour cream recipe, I created this recipe: I got a nice amount of almond pulp that looked like feta cheese. I just had to add oil, lemon juice, salt, and garlic powder, shape it into a square, place it in the fridge for an hour to set, next, sear it on a griddle pan. (The recipe also includes instructions for making the feta from Scratch).A great way to serve the feta cheese is to crumble it on Waldorf pears salad. Serve with bread or baguette, and you have a light, tasty and nutritious meal ❣️
2
EQUIPMENT
Ingredients
2 servings
Almond Feta cheese from The Sour Cream Pulp
- The Pulp left from Sour Cream Recipe
- 2 tsp olive oil or almond oil
- ⅛ tsp garlic powder or one small clove of garlic, minced
- lemon juice, salt by taste
Almond Feta Cheese from Scratch
- ½ cup blanched almond whole or split soaked for at least 6 hours
- ½ cup water
- salt לby taste
- 2 tsp olive oil or almond oil
- 1 tsp lemon juice
- ¼ tsp apple cider vinegar
- ⅛ tsp garlic powder or one small clove of garlic, minced
Pear Waldorf Salad
- ½ Nachi pear or a small standard pear
- 1 small cucumber finely sliced do not peal
- 2 finely sliced radishes
- 6 cherry tomatoes cut into halves
- 1 Thinly sliced celery sticks optional
- ¼ – ½ A small red onion sliced into rings by taste
- A handful of sunflower sprouts
- 2-3 Lettuce leaves
For Serving
- ½ tsp Chia seeds
- 1 tsp Sunflower seeds
- 1 tsp pumpkin seeds
- 1-2 Tbsp Croutons
Vinaigrette Dressing
- 2 tsp olive oil or almond oil
- 2 tsp vegan mayonnaise
- 2 tsp water
- ⅛ tsp garlic powder or one small clove of garlic, minced
- ½ tsp mustard spread
- ¼ tsp agave or maple syrup
- 1 tsp lemon juice
- salt, pepper by taste
Instructions
Almond Feta cheese from The Sour Cream Pulp
- Add the rest of the ingredients to the pulp: oil, garlic, lemon juice, and salt; knead well; Taste and adjust seasoning.
- Shape to a square about 1 cm thick and 5-7 cm long, wrap in cling film and refrigerate for at least an hour.
- Remove from the refrigerator and brush with olive oil on all sides.
- Heat a griddle pan and sear the feta on both sides. Set aside.
Almond Feta Cheese from Scratch
- Drain the soaked almonds, transfer to a blender and add half a cup of water, process for a few minutes until the almonds are ground.
- Place a nut milk bag on a vessel and pour the almond mixture into the bag. Squeeze the bag as hard as possible. Transfer the pulp left in the bag to a bowl.
- Add oil, lemon juice, apple cider vinegar, garlic powder, and salt.
- Knead the mixture well, taste and adjust seasoning if necessary.
- Shape the mixture into a square about 1 cm thick (3/4 inch and 5-7 cm long (2-3 inch). Wrap in cling film and refrigerate for at least an hour.
- Remove from the refrigerator and brush with olive oil on all sides.
- Heat a griddle pan and sear the feta on both sides. Set aside.
Pear Waldorf Salad
- place the salad ingredients in a bowl.
Vinaigrette Dressing
- In a small bowl mix well the vinaigrette dressing ingredients
For Serving
- Sprinkle chia seed, sunflower seeds, pumpkin seeds, and croutons; add the dressing and mix gently with your hands. Crumble the feta cheese on top of the salad, and serve with bread or baguette.
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